Japanese Chicken Salad Sandwich
A delicious Japanese-inspired chicken salad sandwich featuring tender chicken, crunchy vegetables, and a creamy sesame dressing, perfect for a light and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 sandwiches
Ingredients
2 boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1/4 cup mayonnaise
1 tablespoon Japanese mayonnaise (Kewpie)
1 teaspoon soy sauce
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon sugar
1/2 teaspoon grated fresh ginger
1/2 cup shredded cabbage
1/4 cup thinly sliced cucumber
1/4 cup shredded carrot
2 tablespoons chopped green onions
4 slices white sandwich bread, crusts removed
1 tablespoon toasted sesame seeds
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat vegetable oil in a skillet over medium heat.
Cook the chicken breasts for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (74°C).
Remove the chicken from the skillet and let it rest for 5 minutes.
Shred the chicken into bite-sized pieces using two forks.
In a medium bowl, combine mayonnaise, Japanese mayonnaise, soy sauce, rice vinegar, toasted sesame oil, sugar, and grated fresh ginger. Mix well to create the dressing.
Add the shredded chicken, shredded cabbage, sliced cucumber, shredded carrot, and chopped green onions to the bowl with the dressing.
Gently toss all ingredients until the chicken and vegetables are well coated with the dressing.
Toast the sandwich bread slices lightly if desired.
Divide the chicken salad evenly and spread it on two slices of bread.
Top with the remaining two slices of bread to form sandwiches.
Sprinkle toasted sesame seeds over the top of each sandwich for garnish.
Cut sandwiches in half and serve immediately.